After all the hard work of your epic Christmas dinner, you need something that’s comforting and delicious up your sleeve, which you can bosh together without too much hassle. This recipe is great for using up any leftover cheese from your Christmas cheeseboard – I tend to chuck in a mixture of hard, soft, strong and mild cheeses, but go easy on the blue cheese (that stuff can be strong!).


  • sea salt

  • 3 heaped tablespoons mascarpone cheese or crème fraîche

  • 100g mixed leftover cheese

  • 250g dried taglierini

  • extra virgin olive oil

  • For the pangritata:

  • 1 slice of quality sourdough bread

  • 1 clove of garlic

  • 1 sprig of fresh rosemary, thyme or marjoram, leaves picked

  • 5 shelled walnuts

  • olive oil


  • 1.

    To make the pangritata, lightly toast the sourdough. Peel the garlic, then blitz in a food processor with the toasted bread, herbs and walnuts until fine. Preheat a non-stick frying pan over a medium heat, add a drizzle of olive oil, then add the pangritata and fry for around 5 minutes, or until golden and crisp.

  • 2.

    Meanwhile, bring a large pan of salted water to the boil, then reduce the heat to low and place a large heatproof bowl on top. Add the cheeses to the bowl, crumbling or grating any harder varieties first, then stir until melted. Carefully remove the bowl from the heat and set aside, then turn the heat up to high. Once the water is boiling, add the pasta and cook according to packet instructions. Drain, reserving a cupful of cooking water, then add to the bowl of melted cheese and toss to coat, adding a splash of the reserved cooking water to loosen, if needed.

  • 3.

    Transfer to a serving platter, drizzle over a little extra virgin olive oil, sprinkle the crispy pangritata on top and serve right away.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 258kj
  • Fat Total 9g
  • Saturated Fat 4g
  • Protein 9g
  • Carbohydrate 33g
  • Sugar 1g
  • Sodium 206mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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